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Potato and Beetroot Gratin | Hearty Autumn Delight
(0)
65 min
Under an hour
Knuspr-Küche
Cremiger Kartoffel-Rote-Bete-Auflauf nach traditioneller deutscher Art: Feine Kartoffelscheiben und erdige Rote Bete in samtigem Knoblauch-Kräuter-Rahm, vollendet mit einer goldbraunen Kruste aus würzigem Bergkäse und frischem Thymian.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Thoroughly grease a baking dish with 10 g of butter.
Thoroughly peel the potatoes and the fresh beetroot (it is best to wear disposable gloves for the beetroot) and slice into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife.
Peel the garlic cloves and finely chop or press them. Pick the leaves from half of the fresh thyme and chop finely.
Chef's tip
Gloves and cutting board: Beetroot stains intensely. Use disposable gloves and a glass or plastic cutting board to avoid staining your hands and work surfaces.
Even slices: For an evenly cooked result, the potato and beetroot slices should be sliced uniformly thin. A mandoline slicer saves a lot of time here.
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